Appetizers:
Bean Dip:
1 (8 oz.) pkg. cream cheese (softened)
8 oz. Sour Cream
16 oz. Refried Beans
1 Tbsp. Taco Seasoning Mix
Shredded Cheddar Cheese
Directions:
Spread beans evenly on bottom of pan. Mix cream cheese and sour cream and taco seasoning together. Spread on top of beans. Top with cheese. Bake at 350 degrees until cheese is melted.
Cheese Ball:
1 box cream cheese
2 slices Swiss cheese (chopped)
1/2 tsp. chives
1/2 tsp. chopped dried green onions
1/2 pkg. dried beef
2 tsp. Mayonnaise
2 cups or more Corn Flakes (Crushed)
Directions:
Mix and shape in ball then roll in crushed corn flakes and chill.
Cheese Dip:
1 lb. ground beef
1 bell pepper chopped
1/2 onion chopped
1 can Rotel tomatoes
1 can cream of mushroom soup
2 lb. Velveeta cheese cut in slices
Directions:
Take beef, bell pepper, onion, Rotel, and mix together. Cook until meat and peppers are done. Drain then add cheese and soup and microwave until cheese is melted (stirring frequently.) Note: May need to add milk to thin it.
Creamy Salsa Dip:
8 oz. cream cheese (softened)
1 c. salsa
Directions:
Beat cream cheese until smooth. Add salsa; mix until well blended. Refrigerate. Serve with assorted vegetables or tortilla chips. Makes 2 cups.
Easy Pizza Biscuits:
Canned refrigerated biscuits
Pizza Sauce
Shredded Cheese
Pizza Toppings (Your Choice)
Directions: (Pre-heat oven to 350 degrees)
Flatten out biscuit dough to a small round pizza size. Spread sauce on top. Add cheese and toppings. Arrange pizzas on a baking sheet or pizza pan and place into pre-heated oven. Bake at 350 degrees for 5-10 minutes. Becareful not to over bake and burn them.
Fruit Ball:
1 vanilla pudding
8 oz. cream cheese
1 small can crushed pineapple
peaches
almonds
Directions:
Mix pudding, cream cheese, and fruit. Shape into ball. Cover with almonds. Serve with Ritz or crackers of your choice.
Hot Chicken Dip:
1 c. Ranch Dressing
2 (8 oz.) cream cheese
3/4 c. hot sauce
1 1/2 c. shredded cheese
2 c. chicken, cooked, and shredded
Directions:
Put cream cheese in microwave. Heat in 1 minute intervals, stirring until smooth. Add cheese and heat and stir. Add Ranch. Add chicken and hot sauce; heat and stir. Serve with your choice crackers (Ritz, club crackers, etc....)
Mexican Dip
2 cans refried beans
2 lbs. ground beef, cook and drain fat. (Mix with 1 pack taco seasoning.)
1 (12 oz.) jar salsa
Shredded cheese
Lettuce
Tomato
Directions:
Cook ground beef and drain fat, then add the taco seasoning. In a 13x 9 inch pan layer each ingredient. Serve with tortilla chips.
Penwheels:
1 bag of burrito shells
2 cream cheese
1 package of dry ranch seasoning.
2 packages of dried beef
2 green onions chopped
2 cups of shredded mild cheddar cheese
Directions:
Mix all the ingredients together except the shells. Once the ingredients are mixed together spread on a shell. Then roll the shell. Then cut in pieces and serve. Make sure you put in the refridge.
Sausage Cheese Balls
2 ½ c. Bisquick
1 ½ lb. sausage
2 ½ c. Grated cheddar cheese
Directions:
Mix all together. Form into balls about the size of a walnut. Place on a baking sheet or cookie sheet, and bake at 350 degrees for about 30 minutes.
Shrimp Dip:
1 (8 oz.) cream cheese
Heinz chili sauce
Salsa
½ bag frozen cooked shrimp
Honey wheat crackers
Directions:
Place cream cheese on serving plate. Pour ½ jar chili sauce over cream cheese. Add salsa. Add remaining chili sauce. Put shrimp in colander, and rinse with cold water to thaw. Then add on top of dip. Refrigerate until ready to serve. Serve with honey wheat crackers.
Stuffed Bell Peppers:
6 bell peppers
2 bags of instant rice
½ onion diced
1 lb. ground beef
12 oz pkg. bacon
1 sm. can of mushrooms (optional)
1 jar of spaghetti sauce
Directions:
Fix rice as directed on box. Slice bell pepper in ½ and boil until tender. Cook hamburger meat and onions until done. Fry bacon until done. Place bell peppers in a pan, mix rest of the ingredients together and place in bell peppers, bake for 20 minutes or until top is lightly brown. Note: They also freeze good too.
Stuffed Peppers:
Tomato Sauce
tomato Juice
1 ½ c. rice (cooked and sweetened)
1 ½ lbs. hamburger
Bell pepper
Salt and pepper to taste
Directions:
Pour tomato sauce in bottom of dish. Mix rice in hamburger meat, mix up good. Start stuffing peppers with meat and rice mixture. Set peppers in dish. Put salt and sugar in tomato juice. Pour over peppers. Put extra meat around peppers. Bake in a dish that you can cover with lid. Bake 1½ hours on 350 degrees.
Sugared Nut Mix:
¼ c. (½ stick) butter, melted
2 large egg whites
1 c. firmly packed light brown sugar
1 pound (3-4 c.) salted or unsalted mixed nuts (such as: pecan halves, walnut halves, whole cashews, and peanuts.)
Directions:
Preheat oven to 250 degrees. Pour butter into a 15 x 10 x 1 inch rimmed baking sheet. Beat egg whites on high speed until soft peaks begin to form, 1-2 minutes. Add brown sugar gradually, beating until stiff peaks form, 3-4 minutes (brown sugar will not be dissolved.) Add nuts to sugar mixture; stir to coat completely. Spread nuts in prepared pan. Bake nuts, stirring every 15 minutes, until sugar mixture coats nuts, about 1 hour. Cool in pan on wire rack. Break into pieces when cool. Makes about 24 servings.
Sweet & Sour Meatballs:
1 lb. lean ground beef
½ lb. ground pork or turkey
½ c. Seasoned bread crumbs
1 large egg
2 tbsp. Soy sauce, divided
½ tsp. dry mustard
1 jar (12 oz.) grape jelly
1 jar (12 oz.) tomato-based chili sauce
Directions:
Preheat oven to 400 degrees. Coat 15 x 10 x1 inch baking sheet with cooking spray. Mix ground beef, pork, bread crumbs, egg, 1 tbsp. soy sauce and mustard in a large bowl. Shape into 1 inch meatballs using a small ice-cream scoop. Place meatballs on prepared baking sheet. Bake meatballs until browned and cooked through, about 10 minutes. Combine remaining soy sauce, grape jelly and chili sauce in 2-quart baking dish. Add cooked meatballs to sauce in baking dish and gently mix to coat with sauce. Cover and bake until heated through, about 10 minutes. Makes 12 servings.
Tex Mex Appetizer Tart:
1 Refrigerated Pie Crust
1-½ c Shredded Colby Monterey Jack Cheese,
½ c Red Bell Peppers, drained and chopped
½ c Mayonnaise
1 (4.5oz) can Green Chilies, chopped
¼ c Fresh Parsley, chopped
Salsa
Directions:
Heat oven to 375 degrees. Remove crust from pouch. Place crust on ungreased cookie sheet. Press out fold lines. In medium bowl, combine cheese, roasted bell peppers, mayonnaise and chiles; mix well. Spread over crust to within 1 inch of edges. Fold crust edges over filling to form 1 inch border; flute. Bake at 375 degrees for 25 to 35 minutes or until crust is golden brown. Sprinkle with parsley. Let stand 10 minutes. Cut into wedges. Serve warm, topped with salsa.
Vegetable Dip:
1 carrot (finely chopped)
1 onion (finely chopped)
1 large green bell pepper (finely chopped)
1 pkg. Ranch dressing
1 (16 oz.) cottage cheese
1 small jar mayonnaise
¼ tsp. salt
Directions:
Mix all ingredients together. Refrigerate and serve with raw vegetables or Chips.
Zesty Onion Rings:
1 c. sour cream
¼ tsp. hot pepper sauce
2 large sweet onions, thinly sliced and separated into rings
¼ c. vegetable oil, divided
½ c. all purpose flour
½ c. cornmeal
½ c. corn flake crumbs
½ tsp. salt
¾ c. ranch salad dressing
¼ c. chopped fresh flat leaf parsley
2 tbsp. Buttermilk
Directions:
Combine sour cream and hot pepper sauce in a large bowl; blend well. Add onion rings; toss to coat thoroughly. Let stand 30 minutes. Preheat oven to 425 degrees. Spread 1 tbsp. oil on each 2 large rimmed baking sheets. Combine flour, cornmeal, corn flake crumbs, and salt in a shallow dish; mix well. Remove onion rings from sour cream mixture, letting excess drip back into bowl. Dredge rings in flour mixture. Place coated rings in a single layer on prepared pans. Drizzle with remaining oil. Bake onion rings turning once, until browned and tender, 20-25 minutes. Combine ranch salad dressing, parsley and buttermilk in asmall bowl; blend well. Serve with onion rings for dipping. Makes 6-8 servings.
